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Claypot Chicken Rice

Claypot Chicken Rice

Claypot Chicken

Claypot Chicken

This recipe has been updated!

The measurements for the rice has been edited and there is an additional step to cooking the chicken

This is my husband's favourite dish, and I cook it whenever I can without making it boring. There are minimal ingredients involved, and the star protein here is chicken, who doesn't enjoy chicken?

Typically, as the name suggests, Claypot Chicken Rice is made in a claypot on the stove, but cooking it that way would mean that you most likely would have to stand, watch and stir the contents of the claypot the entire length of time that it cooks (about 20-30 minutes). This method will add a smoky flavour to the dish, and if done right, a layer of "guo-ba" (鍋巴) or crispy rice, will form at the bottom of the claypot that will provide a delightful crunch to your claypot chicken rice.

Me, I like the fuss-free way of cooking, and I choose to have the ingredients in my claypot chicken steamed to perfection in the rice cooker. It still gives me succulent and moist chicken, and wonderfully soft and flavourful steamed rice. If you want to add some spice to the dish, throw in some of this garlic chilli sauce, it goes perfectly well with the chicken.

Garlic Chilli sauce

Garlic Chilli sauce

My recipe calls for Chinese sausage ("lap-cheong") which adds a pop of sweetness with every other bite. Another great addition to this claypot chicken rice is Shiitake mushrooms, which will absorb the flavourful sauce and essences of the chicken and that goodness will ooze into your mouth when you bite into them. I chose to keep the garlic cloves whole in this recipe as I absolutely love the creaminess of the entire garlic clove when it has been cooked until it is all soft and mushy, if they were chopped up, you would find no trace of any garlic in the dish at the end of that 20-minute cooking time in the rice cooker. There are recipes that would have you layer some chinese cabbage ("bok choy" 白菜) or Choy Sum on top of the chicken and rice and have it cooked inside the rice cooker. However, I am not a fan of doing that as the average time for rice to cook in the cooker is about 20 minutes, and in that amount of time, the vegetables will be overcooked and shrivelled. I prefer to cook a separate vegetable dish, and today I made my personal favourite - Naibai. Click for the recipe for my Naibai dish.

Another reason why I enjoy cooking Claypot chicken rice is that my children are guaranteed to have seconds, and it is also easy for my little girl, who only has 6 teeth out, to chew. So if you have young children who are either picky eaters or haven't had their molars out yet, but are perplexed as to what to serve them that would be different from your usual fare, this Claypot Chicken Rice is definitely a keeper.

Claypot Chicken

Claypot Chicken

Claypot Chicken Rice

Recipe Type: Main

Cuisine: Chinese

Author: Pamela Koh @ Kitchen Missus

Prep time: 15 mins

Cook time: 1 hour

Total time: 1 hour 15 mins

Serves: 4-6

This recipe for the classic Claypot Chicken Rice is as simple as it is tasty and

fragrant, and I guarantee you will cook this whenever you can!


- 1/2 of a large chicken, or 1 whole small chicken (chopped up)

For the marinade

- 3 tablespoons Soy sauce

- 2 tablespoons Dark soy sauce

- 1 tablespoon Sesame oil

- Dash of white pepper

For cooking

- 5-7 Garlic coves (skin off, whole)

- 8 slices of Ginger

- 2 Chinese sausages (sliced)

- 3 tablespoon Soy sauce

- 2 tablespoons Dark soy sauce

- 2 teaspoons Sesame oil

- 3 tablespoons Vegetable oil

- 1 tablespoon Chinese cooking wine

- 3 cups Jasmine white rice (already washed)

- 2 cups Water

(optional) 5 pieces of Shiitake mushrooms (each cut into half)


1. Start by marinating the chicken pieces in the sauces stated for the

marinade. Allow to rest in the refrigerator for at least an hour before


2. Set up your steamer and steam the marinated chicken for 20 minutes.

3. While the chicken is in the steamer, prepare the garlic cloves by removing

the skin, slicing the ginger and removing the casing on the Chinese

sausages before slicing it up thinly.

4. In a wok, heat up the 3 tablespoons of vegetable oil.

5. Toss in the garlic cloves and ginger and cook for about 1 minute before

adding the sliced Chinese sausages. (Add the mushrooms here too if you

are using them)

6. Gently pour in the washed Jasmine rice and stir everything together.

7. Add the soy sauce and Chinese cooking wine. Stir to combine. Cook

everything for another 1-2 minutes.

8. Turn the fire off and transfer everything in the wok into your rice cooker


9. The chicken should have steamed for 20 minutes by now. Transfer the

chicken pieces over to the rice cooker container and place on top of the rice.

Reserve the liquids in the steamer.

10. Including the steamed chicken liquid, measure out 2 cups of water (you

will probably need another 1 +1/4 cups of water or so after you add the

steamed chicken juices) and pour it in with the rest of the ingredients.

11. Cook according to your rice cooker instructions. Before serving, stir in the dark soy sauce, taking note to

coat everything evenly in it.

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